CN104068351A - 一种拔丝荔枝香芋饼及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种拔丝荔枝香芋饼,是由下述重量份的原料制成:荔枝70-80、香芋60-70、花生仁20-30、五香粉2-3、白糖14-18、莱菔子4-5、白果1-2、橘核1-2、化橘红4-5、白术2-3、炙甘草3-4、鸡血藤1-2、姜黄2-3、椰汁和花蜜适量;本发明将荔枝与香芋、花生仁等营养原料混合打浆,再压制成饼状,蒸熟后淋上特制花蜜,营养丰富、香甜味美、富有嚼劲、风味独特,具有健脾和胃、利肾去水、理气补血、补心安神、防癌抗癌、提高免疫等功效,适合大多数人品尝。
Description
技术领域
本发明涉及一种营养饼,尤其涉及一种拔丝荔枝香芋饼及其制备方法。
背景技术
拔丝水果是一道深受人们喜爱的美食,它是将水果切块、裹上外粉后油炸,再淋上一层糖浆后做成,不但成分单一,口味单一,更受到香蕉、苹果、菠萝等食物季节性的影响,不能一年四季照常供应,因此本发明提供一种拔丝营养饼。
发明内容
本发明克服了现有技术不足,提供了一种拔丝荔枝香芋饼及其制备方法。
本发明是通过以下技术方案实现的:
一种拔丝荔枝香芋饼,是由下述重量份的原料制成:
荔枝70-80、香芋60-70、花生仁20-30、五香粉2-3、白糖14-18、莱菔子4-5、白果1-2、橘核1-2、化橘红4-5、白术2-3、炙甘草3-4、鸡血藤1-2、姜黄2-3、椰汁和花蜜适量;
所述花蜜是由下述重量比的原料制成:金银花:薄荷叶:蜂蜜=2:1:8-10。
一种拔丝荔枝香芋饼制备方法,包括以下步骤:
(1)将新鲜金银花、薄荷叶去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥,粉碎至80-100目细度,得到的花叶粉与蜂蜜混合均匀,得到花蜜;
(2)将新鲜荔枝在0-5℃下冷藏,用时取出去壳去核,将香芋洗净,送入蒸锅,用椰汁代替水来进行蒸制,大火蒸熟,取出香芋冷却后去皮,得到香芋肉;
(3)将花生仁拣杂洗净后晒干,用椰汁浸泡4-5小时,捞出沥干后送入锅中,加入五香粉,小火翻炒至干,取出磨粉,过100-120目筛,得到花生粉;
(4)将莱菔子、白果、橘核等中药原料混合粉碎,加入8-10倍清水,文火慢炖1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述冰荔枝肉、香芋肉、花生粉、中药粉与白糖混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的香芋饼上即可。
与现有技术相比,本发明的优点是:
本发明将荔枝与香芋、花生仁等营养原料混合打浆,再压制成饼状,蒸熟后淋上特制花蜜,营养丰富、香甜味美、富有嚼劲、风味独特,具有健脾和胃、利肾去水、理气补血、补心安神、防癌抗癌、提高免疫等功效,适合大多数人品尝。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种拔丝荔枝香芋饼,是由下述重量(斤)的原料制成:
荔枝70、香芋60、花生仁20、五香粉2、白糖14、莱菔子4、白果1、橘核1、化橘红4、白术2、炙甘草3、鸡血藤1、姜黄2、椰汁和花蜜适量;
所述花蜜是由下述重量比的原料制成:金银花:薄荷叶:蜂蜜=2:1:9。
一种拔丝荔枝香芋饼制备方法,包括以下步骤:
(1)将新鲜金银花、薄荷叶去杂洗净,用沸水漂烫10秒,再立即冷冻干燥,粉碎至100目细度,得到的花叶粉与蜂蜜混合均匀,得到花蜜;
(2)将新鲜荔枝在4℃下冷藏,用时取出去壳去核,将香芋洗净,送入蒸锅,用椰汁代替水来进行蒸制,大火蒸熟,取出香芋冷却后去皮,得到香芋肉;
(3)将花生仁拣杂洗净后晒干,用椰汁浸泡5小时,捞出沥干后送入锅中,加入五香粉,小火翻炒至干,取出磨粉,过120目筛,得到花生粉;
(4)将莱菔子、白果、橘核等中药原料混合粉碎,加入8倍清水,文火慢炖1小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述冰荔枝肉、香芋肉、花生粉、中药粉与白糖混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的香芋饼上即可。
Claims (2)
1.一种拔丝荔枝香芋饼,其特征在于是由下述重量份的原料制成:
荔枝70-80、香芋60-70、花生仁20-30、五香粉2-3、白糖14-18、莱菔子4-5、白果1-2、橘核1-2、化橘红4-5、白术2-3、炙甘草3-4、鸡血藤1-2、姜黄2-3、椰汁和花蜜适量;
所述花蜜是由下述重量比的原料制成:金银花:薄荷叶:蜂蜜=2:1:8-10。
2.一种如权利要求1所述的拔丝荔枝香芋饼制备方法,其特征在于包括以下步骤:
(1)将新鲜金银花、薄荷叶去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥,粉碎至80-100目细度,得到的花叶粉与蜂蜜混合均匀,得到花蜜;
(2)将新鲜荔枝在0-5℃下冷藏,用时取出去壳去核,将香芋洗净,送入蒸锅,用椰汁代替水来进行蒸制,大火蒸熟,取出香芋冷却后去皮,得到香芋肉;
(3)将花生仁拣杂洗净后晒干,用椰汁浸泡4-5小时,捞出沥干后送入锅中,加入五香粉,小火翻炒至干,取出磨粉,过100-120目筛,得到花生粉;
(4)将莱菔子、白果、橘核等中药原料混合粉碎,加入8-10倍清水,文火慢炖1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述冰荔枝肉、香芋肉、花生粉、中药粉与白糖混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的香芋饼上即可。
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Cited By (2)
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CN105104694A (zh) * | 2015-09-10 | 2015-12-02 | 安徽汇阳食品有限公司 | 一种补脾拔丝香芋及其制备方法 |
CN105104689A (zh) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | 一种拔丝米酒糯米丸及其制备方法 |
Citations (2)
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CN1433706A (zh) * | 2003-03-14 | 2003-08-06 | 缪德润 | 饹馇儿 |
CN102986791A (zh) * | 2011-12-14 | 2013-03-27 | 陈春水 | 一种香芋饼及其制备方法 |
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CN1433706A (zh) * | 2003-03-14 | 2003-08-06 | 缪德润 | 饹馇儿 |
CN102986791A (zh) * | 2011-12-14 | 2013-03-27 | 陈春水 | 一种香芋饼及其制备方法 |
Cited By (2)
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CN105104689A (zh) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | 一种拔丝米酒糯米丸及其制备方法 |
CN105104694A (zh) * | 2015-09-10 | 2015-12-02 | 安徽汇阳食品有限公司 | 一种补脾拔丝香芋及其制备方法 |
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